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Creamy Broccoli Soup

4 servings

Nutritional Facts Per Serving

4.6 g
12.7 g
3.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 161
  • Fat 9.7 g 15 %
    • Saturated   5.7 g
    • + Trans 0.5 g 6 %
  • Cholesterol 25 mg
  • Sodium   531 mg 22 %
  • Carbohydrate 12.7 g 4 %
    • Fibre   3.3 g 13 %
    • Sugars   4.6 g
  • Protein 4.6 g
    • Vitamin A 35 %
    • Vitamin C 147 %
    • Calcium 11 %
    • Iron 7 %


Trim off broccoli stems. With a vegetable peeler, peel off the tough outer, lower portion of the stems. Now slice the stems into 1/2" thick rounds. 

Cut 1 1/2 cups of the upper portion of the broccoli into small, thumbnail-sized florets and reserve. Chop the rest of the upper portion into smaller pieces.

Melt the butter, or heat the oil, in a medium-sized pot set over medium heat. Add the onions and sliced broccoli stems and chopped florets and cook until the onions soften and broccoli turn bright green, about 5 minutes.

Add the stock and thyme, bring to a simmer, and cook 15 to 20 minutes, or broccoli is tender enough to puree.

Puree the soup in a food processor or blender, or in the pot with a hand (immersion) blender (see options). Add the reserved, thumbnail-sized pieces of broccoli to the soup, return the soup to a simmer, and cook until they are tender, about 5 minutes. Mix in the milk or cream, season the soup with salt and pepper, and serve.

Recipe Options: For a thicker soup, after the onions and broccoli have been cooked in the butter or oil, mix 2 Tbsp. all-purpose flour and cook and stir 1 minute. Now slowly mix in the stock, add the thyme, and then simmer, puree and finish the soup as described in the recipe. 

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